Colombia once again stood out on the international stage, this time thanks to the flavor and quality of its cocoa. During the prestigious Salon du Chocolat in Paris 2025, two chocolate bars produced by the company Casa Rivera del Cacao, located in Cordoba, Quindio, were recognized among the best in the world, consolidating the country’s name in the elite circle of fine chocolate worldwide.
The award was presented by the Club des Croqueurs de Chocolat, a distinguished French organization that has honored excellence in chocolate production for decades. Casa Rivera del Cacao, based in the heart of Colombia’s Coffee Axis, received two of the most coveted distinctions of the event: The Gold Tablet (Tablette d’Or) and the Coup de Cœur (“Heart’s Choice”) honors that reflect both the technical quality and the emotional connection evoked by their creations.
Two awards that highlight Colombian chocolate among the world’s best
The Gold Tablet was awarded for the chocolate’s superior quality, evaluating aspects such as flavor, aroma, texture, and cocoa purity. The Coup de Cœur — a special distinction that literally means “a strike to the heart” is given to products that provide an exceptional sensory experience, capable of moving the jury through their authenticity and balance.
Both award-winning bars emerged from a Colombian-French partnership between Casa Rivera del Cacao and Maison Mulhaupt, a historic French chocolate house. This collaboration aims to unite European artisanal tradition with the richness of Colombian cocoa, an ingredient that has earned global recognition for its origin, deep flavor, and sustainability.
Thierry Mulhaupt, master chocolatier and partner at Casa Rivera, dedicated the award to Colombia’s rural producers: “This recognition is for the farmers of Quindio, whose dedication and love for the land make it possible for Colombian cocoa to compete with the best in the world.”
Quindio: Land of coffee and world-class cocoa
Quindio, traditionally known as the coffee heart of Colombia, has begun to write a new chapter with fine-aroma cocoa as its protagonist. Although the region has long been a symbol of high-quality coffee, today its name also resonates in international artisanal chocolate circles thanks to its exceptional cocoa production.
The region’s volcanic soil, moderate altitudes, regular rainfall, and abundant biodiversity make it an ideal environment for cocoa cultivation. In recent years, local farmers have adopted sustainable practices that prioritize quality over quantity, focusing on processes such as controlled fermentation and natural drying — key steps to developing the complex aromas and flavors that define Colombian cocoa.
According to industry figures, Colombia produced around 73,000 tons of cocoa in 2024, with the Coffee Axis contributing an increasing share thanks to the efforts of cooperatives and family-run businesses. This growth has helped diversify the rural economy, creating jobs and strengthening the agricultural identity of the department.